Slow Cooker Beef Pot Roast with Turnip Greens and Kale

Summary: What could be better than a hot meal that’s ready the second you walk in the door? Get it ready the night before, pop in the fridge and before you leave in the morning set it in your Crock Pot.. Healthy and Delish!

Ingredients

3.4 ounces all-purpose flour (about 3/4 cup)

1 (3-pound) boneless chuck roast, trimmed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

1/2 pound fresh turnip greens, trimmed and coarsely chopped

1/2 pound kale, trimmed and coarsely chopped

3 cups (2-inch) diagonally cut parsnips or carrots (about 1 pound)

3 cups cubed peeled Yukon gold potatoes (about 1 pound)

2 cups onions, peeled and quartered

2 tablespoons tomato paste

1 cup dry red wine

1 (14-ounce) can fat-free, lower-sodium beef broth

2 tablespoons peppercorns (black or pink)

4 thyme sprigs (optional)

3 garlic cloves, crushed

2 bay leaves

1 bunch fresh flat-leaf parsley

Instructions

Place flour in a shallow dish. Sprinkle beef evenly with salt and pepper; dredge in flour.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté 10 minutes, turning to brown on all sides. Place turnip greens in a 6-quart electric slow cooker; top with parsnips, potatoes, and onions.